Vivanco Rosado is made using the bleeding technique of two red grape varieties such as Tempranillo and Garnacha.
Harvesting takes place in the second week of October, and each variety is hand-picked in small boxes and separately. All the grapes remain in cold storage for 36 hours before being processed on the selection table.
The must obtained from crushing the red grapes remains in contact with the skins for 12 to 24 hours at a controlled temperature of 10°C. After this maceration, it is bled in a different tank where it ferments at a controlled temperature of between 14 and 16 ° C to preserve all the aromatic complexity of the two varieties.
View: this wine has a bright pink colour with violet reflections.
Nose: it gives off aromas of red liquorice, raspberries and strawberries, all wrapped in a floral component of roses and violets.
Palate: it is a fresh rosé that gives the palate a pleasant acidity and great balance. The finish is fruity and refreshing.
- Type of Wine
- Grape Varieties
- Type of Ageing
- Alcohol Content
- Serving Temperature
- AporVino Points
Ratings and awards
- Robert Parker